By SIMON WEBSTER
Spaghetti squash are the most amazing vegetables. I just love them and right now they’re everywhere. To cook just cut them in half, drizzle with olive oil, salt and pepper, turn flat side down on a baking sheet and bake for about an hour at 350 degrees.
Once it's baked all you need to do is grab a fork and scrape out the inside. They call it spaghetti squash because of the way it comes out of the skin in long, thin, yellow strips.
Place it on the plate and really that’s all you need to do. You don't need to add seasoning because it has a natural buttery flavor.
Plus you’re going to top it with some sauteed shrimp or some other seafood like cod, salmon or scallops. Actually it goes well with any protein as the perfect side dish.
To cook the shrimp, heat a pan with olive oil and sauté your shrimp until it is pink and the tails start to curl. It’s really easy to overcook shrimp. Finish it off with a fresh squeeze of lemon and some of the green sauce from this week’s recipe. If you’re anything like me as you read this your taste buds are already in overdrive.
You will love this green sauce. I created it this summer and it can go with anything. Even just spread on fresh baked bread. It’s been such a hit I’ve even begun to bottle it to sell at saborapasion.com.
4 cloves garlic
1 medium white onion
1/2 cup parsley
1/2 cup melted butter
1 cup olive oil
Salt and pepper to taste
Place the garlic, onion and parsley in a blender and pulse until roughly chopped. Add the butter and olive oil and pulse to combine. Season to taste with salt and pepper. If too thick add a little more oil.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.